Jan has asked me to make a chili for a potluck with her new half-brother. The last time I made chili, I made a pot with beans and it was pretty hood, but I knew I could do better. Instead of ground beef I would use beef chuck and some rib meat. Last time, I also used canned broth as my braising liquid, this time I would braise pieces of marinated beef—to tenderness—and then use the braising liquid to re-hydrate and cook the beans.
Karl’s Chili California con Carne Suprimo
Filed under Beans, Beef, California Fusion, Main Dishes, Stews
I had boiled a bunch of eggs for when Jan was hosting the Ethno Breakfast and there were eight eggs left over. I was planning to make deviled eggs, for Jan’s visiting friends. However, the shells were not cooperative. What do you do when your eggs—instead of being smooth and pretty—come out with big chunks missing. Egg salad was the obvious choice, one of Jan’s friends, Pat, suggested using lettuce wraps.
Karl’s Egg Salad Lettuce Wraps
Filed under Breakfast, Salads, Side Dishes, Vegetarian
My wife and I generally do not celebrate Valentine’s Day. Our first date was on February second, and that is the day we mark as ours—at the time, groundhogs were the furthest thing from our minds. This year, however, Jan took a fancy to a deli dinner with heart shaped crackers. Anything for my wife.
Karl’s Rosemary Valentine Crackers
with Brie and Fig Jam
Filed under bread, California Fusion, Side Dishes, Vegetarian
I have been craving oxtails recently. You may wonder what does “oxtail” have to do with “mushroom” soup. It all comes down to my wife’s, Jan’s, gallbladder—or rather the lack of the same.
Karl’s Five Mushroom Soup
Filed under California Fusion, Side Dishes, Soups, Vegan, Vegetarian
Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay. Having moved to the city—from the reservations in the 1950s, ‘60s, and 70s—their stories will soon be lost to history, if they are not recorded now.
Karl’s Asian Salad for a Crowd
Filed under Chinese-American, Salads, Sauces and Spices, Side Dishes, Vegan, Vegetarian
Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay—having moved to the city from various reservations in the 1950s, ‘60s, and 70s—if they are not recorded now their stories will soon be lost to history.
Karl’s Ham and Beans for a Crowd
Filed under Beans, Main Dishes, Pork
I am making California Fusion Asian pork “tacos” for dinner. I thought it would be nice to have a cool tart slaw to cut the heavy meaty flavor of the filling. Sort of an Asian “taco” with leafy tortilla, filling, and slightly sour Asian “salsa.”
Karl’s Mung Bean and Cabbage Slaw
Filed under Salads, Side Dishes, Vegan, Vegetarian
When I make shashlik and naan I make a Central Asian salad to go with it. Since I am breaking with the tradition menu for this meal, I do not feel constrained about the ingredients I put in my salad. There is not a lot of the European dill and fennel in Central Asia, but as a Californian I’m going to add it to my salad anyway.
Karl’s California Fusion Tomato
and Cucumber Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For my birthday, I am making a variation of Uyghur Shashlik and Naan for dinner. Meat and bread call for salads and a traditional Xinjiang dish would be a carrot salad. The last time I made this I used large Asian carrots. Today, I decided to use the colorful heirloom carrots that have become common in California.
Karl’s Uyghur Heirloom Carrot Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.
Karl’s Fried Green Onion and Ham Deviled Eggs
Filed under Breakfast, California Fusion, Side Dishes
karllueck
Miriam
Jabberwocky Stew 